Balsamic Vinegar of Modena IGP Sigillo Bianco
This Balsamic Vinegar is born from the selection of the best quality local grapes, crushed and then cooked until “cooked must” is created, which is then mixed with aged wine vinegar.
Chef’s suggestions: Mixed salads and fresh vegetables, omelettes, white meats and fried delicacies, medium maturation cheeses, Indicated as an optimal addition to sauces.
Its maturation in antique barrels and the addition of very old balsamic vinegar complete the recipe, giving fruity notes and spices of oak to a fresh, sweet and lightly acidic balsamic.
Must of cooked grape, aged wine vinegar.
Warning: Last items in stock!